Cooking Light, November 2013 Page 22

December 07, 2012
Photo: Randy Mayor; Styling: Lindsey Lower 
Since multiple recipes appear on page 22, select the one(s) you want to save, share or create a shopping list for, here.
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Oil-Basted Parmesan Turkey with Walnut Gravy

Photo: Johnny Miller; Styling: Sarah Smart 
Oil-Basted Parmesan Turkey with Walnut Gravy Recipe
Nine ingredients (not counting salt, pepper, and cooking spray) come together for a grand holiday centerpiece with deep nutty essence from toasted walnut oil and chopped nuts. Let your turkey come to room temperature before it goes in the oven; it will cook more evenly and more quickly.
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Cranberry-Orange Relish

Photo: Johnny Miller; Styling: Sarah Smart
Cranberry-Orange Relish Recipe
In place of traditional cranberry sauce, try a faster relish. The flavor is bright, crisp, not too sweet, and ideal with turkey and trimmings. Make up to 3 days ahead.

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Green Beans with Sherried Mushroom Sauce

Photo: Johnny Miller; Styling: Sarah Smart 
Green Beans with Sherried Mushroom Sauce Recipe
Here's a faster, fresher take on green bean casserole that's done all on the stovetop--one less thing to try to work into oven rotation on the big day. Although we use fresh beans and make our own creamy sauce, we've kept the French-fried onions (arguably the best part of traditional green bean casserole). To speed prep, you can purchase bags of fresh, pretrimmed green beans from the produce section.
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Chestnut, Cranberry, and Leek Stuffing

Photo: Randy Mayor; Styling: Lindsey Lower 
Chestnut, Cranberry, and Leek Stuffing Recipe
The delicious mix of flavors in Chestnut, Cranberry, and Leek Stuffing are sure to make an impression on your family and friends.
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